Thick squash caviar for the winter. The most delicious zucchini caviar for the winter - the best zucchini caviar recipes

Hello my lovely hosts. Don't miss the chance to stock up on various appetizers, salads and vegetable pickles. Be sure to scroll through our section at this link: (there are the best recipes). In past issues, we considered (simply, real jam!).

And today, we continue the theme of delicious zucchini preparations, and to your attention the simplest and best recipes. Please choose...

The dish can be prepared from various products, but it must include zucchini and tomatoes, but the latter can be replaced with purchased or homemade tomato paste.

Good news for those who are losing weight, zucchini caviar contains a minimum of calories, so it can be included in the daily diet without restriction. It will not cause any harm to the figure.

So, let's begin…

Zucchini caviar for the winter - you will lick your fingers!

Do you like store-bought zucchini caviar? If yes, then you can cook it yourself. The lunch will be even tastier. This recipe allows you to make a blank in a short time.

Ingredients:

• 1.5 kg of peeled zucchini.
• 250 gr carrots.
• 150 gr canned tomato paste.
• 250 gr onions.
• 100 ml sunflower oil.
• 3 cloves of garlic.
• 1 tbsp 9% vinegar.
• Sugar, salt, pepper to taste.

Step by step cooking

Thoroughly wash the zucchini, peel them from the skin. If there are large seeds, and the core is very soft, then they must be removed. Cut the vegetable into random pieces. Young zucchini have a thin skin and dense flesh, so they are easy to wash.

Then chop onions and carrots. After that, the vegetables should be passed through a meat grinder.

Put thick-walled and enameled dishes with food on the stove, add odorless vegetable oil, mix and bring to a boil over medium heat. Switch to the minimum heat mode, cover with a lid and simmer for 40 minutes.

While the game is being prepared, you can start preparing the container. Jars can be steam sterilized for 5 minutes, and the lids can simply be boiled.

Remove saucepan from stove. To give the caviar a delicate structure, it is recommended to kill it with a blender. But this is not required.

Put the vegetables back on the burner, add tomato paste to them, which will give the dish not only a good color, but also a taste. Stir and wait until it boils, then add granulated sugar and edible salt. You can add red and black pepper if you like. Cook for about 20 minutes with the lid ajar.

If you want to make thicker caviar, you can increase the cooking time. 5 minutes before the dish is ready, add vinegar and chopped garlic to it. Arrange caviar in glass jars and roll up with sterilized lids using a special machine.

The output is 1.5 liters of snacks. The workpiece must be wrapped, cleaned in a dark place. When it has completely cooled, it can be stored in a cellar, refrigerator or pantry at room temperature.

The best recipe for zucchini caviar for the winter through a meat grinder

One of the most delicious ways to cook caviar for conservation. It is very important to prepare only fresh and ripe fruits.

Ingredients:

• 3 kg of zucchini.
• 1 kg of carrots.
• 1 kg of onions.
• Sunflower oil for frying.
• 2.5 tsp salt.
• 3 tablespoons of tomato paste.
• 1.5 tbsp 9% vinegar.

Cooking process.

Cut the zucchini into medium cubes. It is recommended to use only young fruits in which the seeds are still dairy. And if the vegetable is overripe, then it is recommended to cut out the entire middle, otherwise, they will give the caviar a bitter taste and will crunch in the mouth.

Caviar prepared in this way resembles the taste of zucchini appetizers, which were made in the USSR.

Peel onions, wash under running water, and chop into pieces or half rings, if desired.

Grate carrots on a medium grater. The pieces should look something like the image below.

Heat vegetable oil in a deep frying pan and fry all the vegetables separately. First, put the zucchini in a bowl. The lid must be covered. You need to simmer the vegetable for 30 minutes. When the fruits become soft, shift them into a deep bowl. Do not pour out the juice, as it will be useful for further preparation.

Send the onion to the empty pan. You also need to cook for half an hour, but you need to make sure that it does not burn. Transfer to a separate plate.

Carrots are a hard vegetable, so they need to be stewed a little longer, about 40-50 minutes.

When the vegetables have cooled down a bit, they need to be twisted through a meat grinder. First carrots, then onions, then zucchini.

It is important to note that a household blender is designed to work for 2-3 minutes, so do not get carried away, otherwise the device may burn out.

Prepare a heavy-bottomed saucepan so that the dish does not burn. Put it on the stove until it boils, then cook over low heat for 20-25 minutes. If you plan to store the workpiece at room temperature, then you need to cook it for about 45 minutes.

After this time, add salt, pepper if desired, canned tomato paste and 2 tablespoons of vinegar. Mix everything and cook for another 20 minutes. If stored in a warm place, increase the time to 45 minutes. At the end, add another 1 tbsp of vinegar. Wait 10 minutes and you can remove from the stove

Pour zucchini caviar into glass jars, which must first be sterilized. Roll up with a special key.

The output should be 3.5 liters of snacks. Cooking time is approximately 4.5 hours.

Zucchini caviar with tomatoes (instead of tomato paste)

This is one of the oldest recipes that has been used for many years. Products are recommended to be weighed already prepared. That is, they must be cleaned, cut the stalk from the tomato, remove the seeds from the zucchini. From the specified amount of products, 1 liter of caviar is obtained. You can add garlic if you like, but it can contribute to fermentation, as a result of which the appetizer will be spoiled.

Ingredients:

• 1 kg ripe zucchini.
• 300 gr fleshy tomatoes.
• 2 onion heads.
• 2 medium sized carrots
• 3 tsp sugar.
• 1 tsp salt.
• 60 ml sunflower oil.

Cooking method

Cut all vegetables into equal pieces. To begin with, divide the tomatoes into two parts. Heat the vegetable oil in a heavy-walled frying pan, and first fry the onion in it, it will be enough for 1 minute. Then add carrots and saute for about 3 minutes. Put the zucchini, and fry for another 5 minutes. All this can be done in a saucepan, but if it is enameled, non-stick and thick-walled, otherwise, there is a risk that all the vegetables will burn.

At the next stage of cooking, add the tomato halves. Salt everything and mix. Simmer with the lid closed until fully cooked. After about 15 minutes, you need to take the first sample. During this time, the skin of the tomato should peel off, it must be removed. Readiness check on the carrot, as it needs more time.

Pass the stewed vegetables through a meat grinder or chop with a blender. Transfer everything to a saucepan, add a small amount of granulated sugar, if desired, dry garlic. Mix well until a homogeneous mass is obtained.

Put on medium heat so that the caviar boils, then cook it for about 5 minutes on a minimum setting so that it warms up well. It is better not to leave the stove, and stir constantly so that it does not burn.

Advice! It is better to cook a zucchini appetizer in a tall saucepan, because after boiling, the caviar starts to shoot, and can splatter the entire stove and hostess.

You need to lay out the game in sterilized jars while hot. If you use a funnel, then it must also be boiled.

Cover the inverted jars with a blanket. Despite the simplicity of the recipe, the dish is very tasty.

Zucchini caviar with mayonnaise. simple recipe

Mayonnaise can be used to prepare squash blanks. In this case, the color of the caviar will be more delicate. This appetizer goes well with almost any meal.

Ingredients:

• 3 kg of peeled zucchini.
• 250 gr tomato paste.
• 250 gr mayonnaise.
• 5 cloves of garlic.
• 1 tbsp salt.
• 100 grams of sugar.
• 100 ml sunflower oil.
• 1.5 tablespoons of vinegar.

The process of preparing caviar

Send zucchini gruel to the pan, add pasta, mayonnaise, chopped garlic, vegetable oil, sugar and salt. Mix everything, put on the stove. When the vegetables boil, they need to be stewed for one hour.

About 5 minutes before the dish is fully cooked, you need to add vinegar.

That's all! Delicious caviar with mayonnaise is ready. Now it needs to be transferred to glass jars. The container can be sterilized in any convenient way: in the microwave, oven, dishwasher, boiling water.

Banks roll up, turn over and wrap. When the workpiece has cooled down, it is recommended to store it in a cool place.

The most delicious squash caviar

Consider another recipe for harvesting a very healthy dish for the winter. If you make your own caviar at least once, you will never buy it in the store again.

Ingredients:

• 1.5 kg of zucchini.
• 0.5 kg of onions.
• 1.5 kg of carrots.
• 1 tablespoon of table salt.
• 1 tsp sugar.
• 2 tbsp tomato paste.
• Vegetable oil.

Cooking procedure

If you have old zucchini, then you need to peel them, and also remove all the seeds. Cut fruit into squares.

Wash the carrots, peel and chop on a coarse grater. Transfer to a separate bowl and set aside for a while.

Onions, also need to be peeled, and cut into ¼ rings.

Put a cauldron or a frying pan with a thick bottom on medium heat. Heat the sunflower oil in a bowl and send the zucchini into it. Simmer the vegetable until fully cooked with the lid closed so that it starts up the juice.

Saute the onion on the other burner. The main thing is not to get involved in the process. Vegetables should be cooked until translucent.

Carrots can be fried together with onions or in a separate pan to speed up the cooking process.

When all the products are ready, they should be chopped in a blender.

Send chopped vegetables to a separate pan. Add salt, tomato paste, granulated sugar. You can add a couple of garlic cloves if you like. Mix all ingredients. Before putting the dishes on the stove, it is recommended to taste the caviar and, if necessary, add a little more table salt. After boiling, cook for about 5 minutes. If the caviar turned out to be too liquid, then you need to cook for another 15 minutes.

After that, the snack needs to be rolled up in a bank. Be sure to leave a little to enjoy the most delicate and pleasant taste.

As you already understood, there are a huge number of recipes that differ in composition and cooking time. If desired, fresh herbs and various seasonings can be added to zucchini caviar.

Zucchini caviar is one of the most common products that is harvested for the winter. I remember that it was one of our favorite foods as a child, and, of course, eggplant caviar, because when you opened a jar, you could spread bread and run with a piece into the street. What could not be done with other products prepared for the winter.

In the last article where I gave, I promised that we would consider other recipes. Because there is a very wide variety of them and you might like something new. Well, look, read, cook.

How to cook zucchini caviar. Recipes for cooking caviar for the winter, at home

Below we will consider the preparation of three recipes. And you choose the one you like the most.

Write your comments below the article. Your opinion is important to us.

Menu:

1. Zucchini caviar for the winter with Bulgarian sweet pepper

This recipe uses a lot of ingredients. I just pointed out the way we did. Not everyone rolls so much zucchini caviar, so if you cook a smaller amount, take the ingredients in proportion to the number of zucchini.

Ingredients:

• Zucchini - 3 kg (peeled and seeds)
• Bulgarian sweet pepper - 8-10 pcs.
• Sugar - 0.5 cups
• Coarse salt - 2 tbsp. spoon
• Tomato paste - 400 gr.
• Vegetable oil - 400 gr.
• Garlic - 100 gr.
• Acetic acid 70% - 1 tbsp. spoon
• Hot pepper - to taste

Cooking:

1. All vegetables are washed, cleaned and cut, as it is convenient for us, for a meat grinder.

2. We pass the chopped zucchini through a meat grinder.

3. Chopped bell pepper is also passed through a meat grinder. Peppers can be any color. We took red to make the caviar a brighter color.

4. Immediately after the pepper, scroll the garlic.

5. Mix all the ingredients in a saucepan in which we will cook them.

7. Pour half a glass of sugar and two tablespoons of salt. Mix everything thoroughly.

8. We put the pan on the stove, over medium heat, bring it to a boil, stirring occasionally, reduce the fire to a small one, close the lid and cook for another 1 hour. Don't forget to stir occasionally. Go to the stove at least every 5 minutes.

9. After about half an hour, remove the lid and then cook without a lid so that the liquid evaporates. Also stir occasionally.

10. 5 minutes before the end of cooking, pour a tablespoon of 70% vinegar into the pan. Mix everything well and let it boil. If you like it spicy, you can add very finely chopped hot peppers.

We lay out the caviar in jars for storage

11. When the caviar is cooked, immediately pour it into sterilized jars. Place jars either on something wooden or on a towel. so that they do not come into contact with the cold surface of the table.

12. We close the jars with sterilized lids.

13. We cover the jars with something warm, a towel, an old blanket and leave to cool completely. After that, we send it for permanent storage in the pantry.

OK it's all over Now. Our squash caviar is ready for the winter.

The caviar turned out fragrant, the color is closer to red. This is due to the fact that we took red pepper and tomato paste.

But of course we will try it right away. I hope you left some to try.

Bon appetit!

1. Zucchini caviar as in a store, a recipe for the winter

Ingredients:

• Zucchini (peeled) - 1 kg.
• Carrots (peeled) - 60 g.
• Onion (peeled) - 40 g.
• Salt - 20 g.
• Sugar - 10 g.
• Black pepper - a pinch.
• Tomato paste (30%) - 100 g.
• Vegetable oil - 50 g.

Additives to taste:

• Garlic - a couple of cloves
• Dried garlic - a pinch
• Wine vinegar - a couple of spoons

Cooking:

1. My zucchini, peel and seeds. Cut in half and cut into half circles.

2. Pour a little vegetable oil into the pan, heat it up and lay out the zucchini for frying. Fry until browned and put on a dish.

3. My carrots, peel and rub on a coarse grater. Peel the onion and chop finely. Chop the peeled garlic very finely. Put it all in the pan.

4. If there is some oil left after frying the zucchini, then do not add more, this will be enough. If there is no oil left, pour a little into the carrots with onions and garlic. Saute these vegetables until soft.

5. Put the fried zucchini, fried carrots with onions and garlic in a blender and bring to a puree state.

If there is no stationary blender, you can put it in a deep cup and break the vegetables with an immersion blender. Or twist in a meat grinder.

6. At the same time, sterilize the pre-washed jar and lid in boiling water. For this:

at the bottom of a large pan we put a towel, or a plank, or some kind of cloth so that the jars do not come into contact with the bottom of the pan. We put the jars and fill with cold water to the top. We also pour cold water into the pan, over the neck of the jars. We turn on the stove and after the water boils, let the jars “boil” for another 15 minutes if they are liter, and 20 or more if the jars are larger.

The lids can be put in water to the jars or boiled separately for 5-7 minutes.

We start to cook caviar

7. Spread the caviar in a saucepan and put on medium heat.

8. Add an incomplete tablespoon of salt - 20 g, and a teaspoon of sugar - 10 g, tomato paste, about 3.5 tablespoons - 100 g.

You can add garlic, either fresh or dried, if you like.

9. Bring the mass to a boil and cook for another 30 minutes. If you want to make the caviar thicker, cook a little longer.

10. At the end of cooking, for 5 minutes, add two tablespoons of wine vinegar (optional).

11. We lay out hot caviar in sterilized jars. Put caviar in jars up to the lid.

12. Close with sterilized lids.

13. Here is such a zucchini caviar for the winter as in a store, we got it.

You can store it in a cool place, or you can eat it right away, and then make more and store it.

Bon appetit!

Hello dear friends! I hope you had an incredibly large harvest this year and you no longer know what else you can prepare from them for the winter. In this case, I want to recommend that you make the most delicious zucchini caviar, the recipes of which I will provide you with today.

Like all similar vegetable preparations, it can be eaten immediately or left for the winter. For me, it just goes crazy fast. Mine even just spread it on bread and eat it. Just give them free rein, and with spoons from a jar they will gobble up both cheeks.

I do it differently. Sometimes I bring it to the consistency of mashed potatoes, and sometimes I want small pieces. Therefore, I will show you the recipes in several variations.

In general, from this vegetable you can prepare just a huge amount of pickles for the whole year. For example, canned or just. They even make jam. Well, there is nothing to say about caviar. So, let's just start reviewing the recipes and its preparation.

The first recipe, in my opinion, is the most delicious and very easy to prepare. Caviar is not puree, but in small pieces. I have such blanks fly away very quickly. I definitely recommend trying it.

Ingredients:

• Zucchini - 3 kg
• Onion - 0.5 kg
• Vegetable oil - 150 ml
• Tomato paste - 150 gr
• Mayonnaise - 200 grams
• Sugar - 0.5 cups
• Salt - 2 tbsp. spoons
• Ground black pepper - 0.5 tsp
• Vinegar 9% - 2 tablespoons

Cooking:

1. Wash and peel the zucchini from the skin and seeds (if you have a young vegetable, then this is not necessary). Grate it. Peel the onion and chop finely.

You can also pass everything through a meat grinder or blender.

2. Then put the vegetables in a saucepan, mix and put on medium heat. Simmer for 1 hour, remembering to stir. During this time, almost all the liquid that the zucchini has allocated should boil away.

3. Then put mayonnaise, tomato paste, vegetable oil, salt, sugar and pepper there. Mix everything and put on a slow fire for another half an hour, stirring constantly. The bite must be added 2 minutes before the end of the stew.

4. Next, remove from heat and pour into pre-sterilized jars (2.5 liters of the finished product are obtained from the ingredients presented). Screw on the lids and turn over. Wrap in a warm towel or blanket and leave to cool completely. It's about a day. Then you can clean in the closet. You can store such blanks at room temperature.

A step-by-step recipe for delicious zucchini caviar for the winter, like in a store

According to this method, it turns out just very tender, amazingly tasty and no worse than store-bought. Although what am I talking about, homemade always turns out not worse, but better. Try this recipe, you'll like it. From the proposed amount of ingredients, a little less than 3 liters is obtained.

Ingredients:

• Zucchini - 2 to
• Carrots - 1 kg
• Onion - 1 kg
• Tomato paste - 150 gr
• Sugar - 100 gr
• Salt - 60 gr
• Vegetable oil - 200 gr
• Vinegar - 9% - 50 ml
• Garlic, pepper spices - to taste

Cooking:

1. Remove the peel from the zucchini, even if it is young. This will make it even softer. Cut it into medium pieces. Peel the onion and carrot and also cut into medium cubes.

2. Take a cauldron or pan with thick walls to use. Put on fire. Pour in vegetable oil, add sugar and salt. Stir, bring to a boil with the lid closed and simmer for another 10 minutes.

3. Then add zucchini, stir and simmer for 10 minutes. Then add the onion, stir and simmer until all the vegetables are soft. It's about 30 minutes.

Remember to stir occasionally.

4. When the vegetables are soft, add the tomato paste, stir and simmer uncovered for 10 minutes. Then add vinegar, bring to a boil and turn off the heat. Leave to stand for 10 minutes.

If you have vinegar essence, then just add 1 teaspoon.

5. While the caviar is stewing, sterilize the jars in any way convenient for you. For example, I do it in the microwave. I pour about 1.5 cm of water into each jar, put it there for 5-15 minutes at full power. It depends on the size of the jar. Then I take it out, pour out the water and put it on a clean towel to dry. I boil the lids on the fire for 5 minutes after boiling the water.

6. Bring the prepared vegetables to a puree state using a blender or meat grinder. Then bring to a boil and cook for 3 minutes. Preferably with the lid closed.

7. Arrange the finished product in jars, close with lids and turn over. Wrap with a towel and leave to cool completely, then put away in storage.

The best recipe for squash caviar according to GOST USSR (as from childhood)

Well, we got to the recipe for that very Soviet caviar, which is from childhood. Remember that mushroom flavor? Just incredible yummy. And the cooking method is different from the usual. In general, I recommend trying it!

Ingredients:

• Zucchini (you can take squash or zucchini) - 4.5 kg
• Carrots - 300 gr
• Onion - 240 gr
• Tomato paste - 270 gr
• Salt - 45 gr
• Sugar - 25 gr
• Ground black pepper - 1.5 gr
• Ground allspice - 1.5 gr
• White roots (parsnip 50%, parsley 25%, celery 25%) - 75 gr
• Fresh herbs (parsley, dill, celery) - 15 gr
• Vegetable oil - 315 gr (340 ml)

Cooking:

1. Wash and dry the zucchini. Cut them into round pieces, about 1.5-2 cm each. Pour oil into the pan and fry them on both sides. Transfer to a deep dish.

2. Peel the remaining vegetables and roots, cut into large pieces (cut the onion into rings). Fry alternately in a pan and add to the zucchini.

3. Then grind everything into a puree mass. I like to use an immersion blender for this, but you can also use a meat grinder or a stationary blender. Transfer the mass to the pan, add salt, sugar, black pepper and allspice. Also add tomato paste and chopped fresh herbs there, mix everything. Put on fire and bring to a boil.

4. Next, spread everything in dry and clean jars and cover with lids. Take a saucepan, lay a cotton napkin there and put the jars. Pour water over the "shoulders", turn on the fire and sterilize for 75 minutes in a 0.5 liter jar. If the jar is 1 liter, then 100 minutes.

5. Carefully remove from the pan, turn over and leave for a day. Then put away in your storage.

Video on how to cook delicious zucchini caviar in a slow cooker

I try not to bypass or ignore my entire audience. Therefore, for lovers of multicookers, I have an individual video recipe found on YouTube. So look, enjoy the pleasant voice of the author and take note of this method.

Ingredients:

• Zucchini - 1.5 kg
• Carrots - 150 gr
• Onion - 150 gr
• Tomato paste - 150 ml
• Vegetable oil - 100 ml
• Sugar - 2 tablespoons
• Salt - 1.5 tbsp.
• Ground allspice - 0.5 tsp
• Vinegar 9% - 70 ml

As you can see, it is very easy to cook in a slow cooker. The method itself is unpretentious. It is very convenient when this unit is in the country.

Zucchini caviar for the winter with mayonnaise and tomato paste without frying

Try this amazing recipe too. Thanks to mayonnaise, it acquires some kind of creamy taste and turns out to be very tender. The preparation of such blanks is very budgetary. And at the same time, everything is done quickly and easily.

Ingredients:

• Peeled zucchini - 1.5 kg
• Carrots - 3 pcs
• Peeled onion - 0.25 gr
• Tomato paste - 125 gr
• Mayonnaise - 125 gr
• Vegetable oil - 75 gr
• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp. spoon
• bay leaf - 1 pc
• Ground hot pepper - 1/4 teaspoon

Cooking:

1. Cut the vegetables into comfortable pieces so that they can be passed through a meat grinder. Then add vegetable oil, tomato paste and mayonnaise to the chopped vegetables. Put everything in a saucepan and bring to a boil. Make a medium flame and simmer covered for 1 hour, stirring occasionally.

During this time, the caviar will acquire its orange color.

2. After an hour, add salt, sugar, pepper and bay leaf. Mix well and simmer for 1 more hour. Then, using an immersion blender, bring it to a puree state (pull out the bay leaf). Return to heat, bring to a boil and simmer for another 5 minutes.

Recipe for cooking zucchini caviar through a meat grinder (simple and tasty)

Some housewives believe that it is better to make our snack through a meat grinder. For vegetables chopped in a blender only spoil the taste. My dears, everything is for an amateur. Simply cooked caviar in this way will not turn out to be a puree mass, but with small pieces of vegetables.

Ingredients:

• Zucchini (young) - 1 kg
• Carrots - 200 gr
• Bulgarian pepper - 300 gr
• Onion - 200 gr
• Tomato paste - 2 tbsp.
• Hot ground pepper - 0.5 tsp
• Vegetable oil - 50 ml
• Salt - 1 tbsp.

Cooking:

1. First, rinse and clean the vegetables. Remove seeds from peppers. Clean zucchini and onion cut into pieces and scroll through a meat grinder. Transfer to a sieve to drain excess juice.

2. Scroll carrots and peppers through a meat grinder and put in a deep bowl.

3. Put all the vegetables in one bowl. Add tomato paste, salt and ground pepper there. Mix everything evenly.

4. Heat the pan, pour vegetable oil into it and add the vegetable mixture. Fry for 10 minutes, stirring, until moisture evaporates. Then cover with a lid, reduce the heat a little and simmer for another 15 minutes.

5. Such caviar can be eaten immediately. If you want to roll it up in a jar for the winter, then add 9% vinegar - 2/3 tablespoon. Put in a jar and tighten the lid, turn over, wrap and leave to cool. Then put away in a cool place. For seaming, the number of ingredients can be increased, but at the same time, observe the ratio of products.

A simple recipe for caviar from zucchini and eggplant for the winter

And, of course, I could not ignore this wonderful way of preparing caviar from assorted vegetables. And for convenience and clarity, I picked up a very detailed video.

Ingredients:

• Eggplant - 1.5 kg
• Zucchini 0.5-1 kg
• Vegetable oil - 250 ml
• Tomatoes - 600 gr
• Garlic - 3 heads
• Hot pepper - 2 pods
• Sweet pepper - 5 pcs
• Salt - 3 tbsp. spoons
• Apple cider vinegar 6% - 20 ml
• Sugar - 3 tbsp. spoons

I also always roll up a few jars for the winter for myself according to this recipe. You have no idea how delicious it is. It should be stored in a dark cool place.

Well, that's all for today. I want to hope that my options will certainly come in handy for you and your loved ones will be satisfied with the cooked caviar.

Have a good harvest and bon appetit!

Our culinary habits are very closely intertwined with squash caviar. During the harvesting period, the best place to process zucchini is to prepare caviar for the winter. Sometimes you want this delicious caviar so much that, it would seem, you are ready to give any money for it. Currently, store shelves are overflowing with jars of squash caviar from various manufacturers, but not every one of them justifies the hopes placed on it.

That is why the best solution is to learn how to cook this yummy at home. Here we will reveal to you some of the best recipes for this caviar. To begin with, consider a wonderful recipe with tomato paste and mayonnaise. The seasonings and products used transform its taste and add a slight zest.

Zucchini caviar for the winter: the best recipe with mayonnaise and tomato paste

Cooking step by step:

Caviar with mayonnaise and pasta is ready, bon appetit!

You have never tasted tastier than this caviar, especially if you cook it yourself! Buen apetito! We also advise you to cook yourself no less tasty zucchini caviar simply with mayonnaise, read its recipe below:

Zucchini caviar with mayonnaise - the best recipe

Based on the rules of the traditional recipe, by adding just a little mayonnaise, you can get even more tender and tasty caviar. The addition of these sauces makes the caviar a nice light color. Many people like this recipe because of the piquancy of the result.

We take the following ingredients:

Note to housewives: To keep caviar fresh on your table, pack it in small jars, so that you can eat the whole jar at a time.

Cooking method:

1. Peel the zucchini and remove the core from the seeds.
2. Cut into small pieces, the size of the neck of the meat grinder.
3. We pass the zucchini through a meat grinder, alternating with cloves, harvested garlic.
4. We flavor the twisted mass with vegetable oil.
5. Sugar, salt.
6. We add spices and, of course, do not forget the required amount - 70 ml. mayonnaise.
7. To caviar became a homogeneous consistency, simmer for 2 hours. 30 min. We add vinegar and sauce. We simmer for another half an hour.
8. We pack the caviar in jars and roll it up. Preservation is ready.

Let's move on to the next series of recipes for squash caviar through a meat grinder:

Zucchini caviar is an appetizer revered by many peoples of our vast country. Her recipe is passed down from mother to daughter. In addition to the high nutritional value of this dish, it is also rich in many vitamins and various minerals. Caviar is valued both on the general table and on the diet because of its low calorie content.

A huge variety of recipes for squash caviar for harvesting for the winter is widespread. Some of them are prepared with a meat grinder. We bring to your attention the most delicious recipes here.

The main points in the preparation of caviar through a meat grinder

You should follow the rule to use in these recipes the young fruits of zucchini are not large in size with seeds that have not yet matured and a young thin skin.

The popularity of cooking squash caviar is due to its ease and does not take much time. All vegetables used in recipes are scrolled through a meat grinder. Stew until tender in a deep cauldron or pan. We send vegetables both fried and raw to the meat grinder.

In the preparation of zucchini caviar, the chef's hands are completely untied, as zucchini harmonize with almost any vegetables, seasonings and spices. It is this circumstance that allows the chef to show freedom in the recipe and at the same time there is practically no chance of spoiling the taste of this original snack. Cooking caviar is possible in a pan, in an oven, in a saucepan or cauldron, and even in a slow cooker, pressure cooker or bread machine.

Zucchini caviar for the winter through a meat grinder "Lick your fingers!"

You will definitely love this recipe! Thanks to the technology of passing all used vegetables through a meat grinder, a unique taste is achieved. In addition, this method incomparably speeds up the process of cooking and stewing the caviar itself. You will spend a maximum of 1 hour on cooking. This recipe is very similar to the classic, but much simpler. In addition to excellent taste, this recipe retains the benefits of products and even your growing household will like this caviar! Try and enjoy!

Cooking caviar "Lick your fingers":

Required Ingredients:

• 1.5 kg of medium-sized zucchini;
• 250 gr carrots;
• 250 gr onions;
• 150 gr tomato paste;
• 3 large cloves of garlic;
• 100 ml of vegetable aromatic oil;
• 1 tablespoon of salt;
• 50 ml of 9% vinegar;
• 4 tbsp. l. Sahara;
• ground pepper (black or red) - to taste.

Advice to housewives on a note: In order to avoid wasting your time and spoiling a wonderful snack - squash caviar, use only sterilized jars for rolling it up.

Cooking caviar step by step:

1. We peel our zucchini, carrots and onions and cut them into pieces so that they pass into the meat grinder.
2. Having passed through a meat grinder with a fine grate put on, we add aromatic oil to the mass.
3. Bring to a boil in a saucepan, cover and simmer for 40 minutes.
4. We remove from the fire. If desired, to achieve a fine consistency, you can additionally puree with a blender or mixer.
5. Season with pasta, put sugar and salt.
6. We continue to simmer for 20 minutes with the lid ajar on the pan. Stir frequently so that it doesn't burn.
7. We put garlic, skipped in a crush or meat grinder. Add vinegar and continue to simmer with the lid ajar for another 5 minutes.
8. The dish is ready. We sterilize the jars, put the caviar in them. After wrapping the jars, let them cool. On jars, it is better to make a label “You will lick your fingers”, so that later you would not confuse it with caviar of other recipes. Store in a dark and cool place.

Below we will introduce you to another nostalgic recipe from the times of our grandmothers or the times of the USSR.

Caviar from zucchini for the winter through a meat grinder according to GOST

This recipe is for lovers of the good old "Sovdepovskaya" store-bought caviar, prepared according to GOST. Just try it and see for yourself that GOST cannot be compared with anything!

Note to housewives: When preparing zucchini caviar and other preparations for the winter, use a fire divider or dishes with a fairly thick bottom to avoid burning.

Recipe step by step:

1. We take young zucchini, wash and blot dry with a towel. Cut into cubes without peeling.
2. We clean the remaining vegetables. Finely chop the onions. Three carrots on a grater with medium honeycombs.
3. Heat the oil in a frying pan, preferably a deep one. Saute the zucchini until lightly browned. We connect the onion, carrot and zucchini. Stirring constantly, fry for 10 minutes. We turn off the fire.
4. We wash the greens and dry. We skip the vegetables from the pan into the meat grinder, after allowing them to cool. At the same time, we twist the greens.
5. Season the resulting mass with spices, put sugar and salt. Tomato paste is added. Mix the rolled caviar thoroughly, transfer to a thick-walled pan. Place the pot on the burner. Simmer 20 min. No matter what burns, stir constantly. We add vinegar and leave to languish for another 5-7 minutes.
6. We prepare sterile jars in advance. They must be dry. We pack hot caviar in jars. Immediately cover with tin lids and close with a key. Turn over, put the lids down and cover with a thick blanket. We stand banks like this for at least a day.

This recipe for harvesting zucchini caviar is for those who want to surprise their family or guests in winter with a dish of their own preparation, which also has incomparable notes of home cooking.

For this recipe, we take the following products and ingredients:

• ripe juicy tomatoes - 1 kg;
• acetic acid 30 ml;
• zucchini - 1 kg (not necessarily young);
• ground black pepper 5 g;
• carrots - 700 gr;
• vegetable oil - 0.5 liters;
• sweet red pepper - 500 g;
• table salt - 60 gr;
• onion turnip - 10 heads;
• tomato paste 100 gr.;
• granulated sugar - 40 gr.

Step by step preparation:

It is better to cook caviar on fire in aluminum or cast iron dishes, enameled is not suitable for this - it will definitely burn.

Congratulations, caviar for the winter is ready at home!

Another nice recipe:

Zucchini caviar for the winter through a meat grinder in the sleeve

We will need the following ingredients:

• one sweet red pepper;
• 800 gr. zucchini;
• 3 fleshy large tomatoes;
• three pieces of turnip;
• ground black pepper (preferably freshly ground);
• 75 ml of olive oil;
• 2 pieces of medium-sized carrots;
• table salt;
• 30 ml of 9% vinegar.

Five easy cooking steps:

And finally, we give you the simplest recipe for Classic caviar:

Zucchini caviar "Classic"

We will need the following ingredients:

• zucchini - 500 gr;
• tomatoes - 300 gr;
• onion - 200 gr;
• salt, pepper to taste.

Cooking in three steps:

1. Zucchini, cut into circles, fry in a pan with oil. We chop a little. We chop the tomatoes. Finely chop the onion. After that, fry the onions and tomatoes separately.
2. After frying, mix all the vegetables thoroughly, salt and add bitter ground pepper to taste. Bring this mixture to a boil in a saucepan.
3. We pack hot caviar in jars and sterilize them: liter - 1 hour 40 minutes, half liter - 1 hour 15 minutes.

At the end of the article, a video recipe:

Video recipe for delicious zucchini caviar for the winter with tomato paste

Which recipe did you like the most?!? Write in the comments, your opinion is always welcome!